Red Wine-Braised Pork
Preheat oven to 325 degrees F.Advertisement
Season pork with salt and pepper. Heat oil in a large ovenproof pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer to a clean plate.
Reduce heat to medium-low and add onion, carrot and celery to the pot; cook, stirring occasionally, until soft but not browned, about 5 minutes. Add garlic, thyme and bay leaf; cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 30 seconds. Increase heat to medium and add wine. Cook, scraping up any browned bits, until the wine is reduced by half, about 2 minutes. Stir in broth and water. Return the pork and any accumulated juices to the pot, nestling it into the liquid.
Cover the pot and transfer to the oven. Bake until the meat is very tender, 2 to 3 hours.
Using 2 forks, shred the pork. Serve with the sauce, if desired.
To make ahead: Refrigerate for up to 3 days.
2 1/2 medium-fat protein, 1 vegetable, 1/2 fat